2 tb Butter
1 Onion, chopped (Or 1 cup
-chopped leeks, white
Part only)
1/2 ts Minced fresh sage
1/2 ts Minced thyme leaves
2 ts Minced fresh garlic
2 tb Minced sweet green pepper
2 tb Flour
1 1/2 To 1 3/4 cups strongly
-flavored chicken stock,
-heated
2 c Cooked chicken cut into
-3/4-inch chunks
1 tb Chopped sweet marjoram
1 c Yellow turnip, peeled and
-cut into 1/2-inch
Pieces
2 c Waxy potatoes, peeled and
-cut into 1/2-inch
Pieces
2 c Carrots, peeled and cut into
-1/2-inch pieces
Salt
Cayenne pepper
Melt the butter in a heavy
-saucepan and add the onion,
-sage and thyme
Cook, stirring frequently, for about 3 minutes. Stir
in the garlic and green pepper; cook for an additional
2 minutes. Remove from the heat and stir in the
flour. Cook for a minute or two to remove the floury
taste, then pour in the chicken stock, stirring
constantly. The stock should thicken slightly. Add
the chicken and sweet marjoram and set aside.
Meanwhile, cook the turnip and potatoes in boiling
water for 5 minutes. Add the carrots and cook for 3
minutes more. Remove the pan from the heat and let
the vegetables sit in the water while you make the
biscuits or roll out the pie crust. BISCUIT TOPPING: 2
cups flour 2 1/2 tsp baking powder 5 Tbl shortening
3/4 cup milk Stir together the flour and baking
powder. Cut in the shortening with a pastry blender
until it is the size of small peas. Stir in the milk
with a fork. Pat the dough together. If you overmix
it, the dough will be tough. Pat the dough to a 1-inch
thickness. Cut the biscuits with a biscuit cutter or
a straight-sided glass dipped in flour. TO ASSEMBLE
THE PIE: Drain the vegetables and add them to the
chicken mixture. Taste the mixture and season with
salt and a generous pinch of cayenne pepper. Pour the
filling into a deep pie plate. Top with the biscuits
(OR the crust; see the Variation). Place on a cookie
sheet (in case the sauce drips) and bake in a
preheated 400 F oven for 15 minutes or until the
biscuits are browned. VARIATION: PARSLEY CRUST “The
amount of liquid depends upon the amount of moisture
in the air. One trick in making pie crust is to add
just enough liquid so that the dough barely holds
togather. Then let it sit in the refrigerator for 20
minutes. The flour particles will swell and absorb the
liquid and you will have a more tender crust.” 1 cup
flour 4 Tbl shortening 2 to 3 Tbl water, milk, or
chicken stock Place the flour in a bowl. Cut in the
shortening with a pastry blender. Little by little,
add the liquid, tossing the mixture with a fork. Add
the parsley, press together and place in the
refrigerator for 20 minutes. Roll out on a floured
surface. Place over the pie, cut air vents, and crimp
the edges. Bake in a preheated 425 F oven for 15 to 20
minutes. Let the pie set for a minute before serving
VARIATION: Replace the potatoes with 2 cups of raw
zucchini, cut into 1 inch pieces. Add the chicken
stock along with the chicken.
From
Yields
4 Servings